Job Overview
Employment Type
Full-time
Compensation
Type:
Salary
Rate:
Range $65,900.00 - $90,200.00
Work Schedule
Flexible
Weekend Shifts
Night Shifts
Benefits
Health Insurance
Dental Insurance
Paid Time Off
Retirement Plan
Labor union membership
Employee Discounts
Professional Development
Job Description
Barton Creek Resort & Spa is a distinguished luxury resort located in the scenic Texas Hill Country, renowned for its exceptional service, stunning natural surroundings, and an array of world-class amenities. This resort is part of the Omni Hotels & Resorts family, a leading hospitality company that prides itself on creating memorable guest experiences through dedication, teamwork, and a culture of respect and empowerment. Omni Hotels & Resorts consistently ranks among the top hotel brands worldwide, and Barton Creek Resort & Spa epitomizes their commitment to high standards in hospitality and customer care. This resort is well-regarded for its premium... Show More
Job Requirements
- Must have at least three years of fine dining culinary leadership experience
- Preferred associates degree or higher in Culinary Arts
- Active ServeSafe Food Manager Certificate is required
- Demonstrated leadership and training abilities
- Ability to work under pressure and make decisions quickly
- Strong customer service and problem-solving skills
- Effective communication in English both verbal and written
- Knowledge of current food trends and culinary techniques
- Computer proficiency including Microsoft Office and payroll software
- Basic mathematical and financial reporting skills
- Experience with payroll and scheduling management
- Professional business demeanor and appearance
- Availability to work nights, weekends and holidays
- Ability to lift and carry up to 50 lbs
- Ability to push and pull carts up to 100 lbs
- Ability to stand and walk for extended periods with frequent bending and twisting
- Capability to perform duties outdoors
- Proficient use of culinary tools and taste/smell faculties
- Able to perform repetitive arm and hand motions
Job Qualifications
- Three or more years of fine dining culinary leadership experience in a high-volume, full-service kitchen
- Previous department head experience preferred
- Hotel experience preferred
- Associates degree or higher in Culinary Arts preferred
- Active ServeSafe Food Manager Certificate required
- Proven leadership skills with ability to delegate, train, develop and motivate staff
- Ability to mentor leadership positions including sous chefs and culinary supervisors
- Able to work well under pressure and make clear, concise decisions
- Excellent customer service skills with strong problem-solving ability
- Effective verbal and written communication skills in English
- Creative and knowledgeable about new food concepts and trends
- Proficient in Microsoft Office and payroll software
- Basic math skills and ability to analyze financial reports
- Experience managing payroll and scheduling
- Maintains professional business appearance, attitude and performance
- Flexible schedule with willingness to work nights, weekends and holidays
Job Duties
- Plan, evaluate, organize, hire and direct culinary team including sous chefs and line culinarians
- Ensure adherence to all policies, procedures and guidelines
- Provide training, motivation and leadership to department personnel
- Manage efficient food and labor costs
- Oversee equipment maintenance and safety in all food service areas
- Train staff on cooking, organization, cleaning, food safety and advanced culinary techniques
- Monitor and control usage, breakage and inventory of china, glass and silver
- Perform all necessary administrative duties for department functioning
- Maintain cleanliness and organization of all storage and kitchen areas daily
- Control food safety and sanitation throughout the kitchen and educate staff as needed
- Communicate regularly with Resort Executive Chef and Director of Food & Beverage
- Oversee and participate in food production and expedite station or line cook functions
- Prepare daily production list and delegate duties according to guidelines
- Manage sauce, stock, dressings and butchery production
- Ensure mise en place and quality checks are completed before service
- Stay updated on food industry trends and culinary knowledge to teach staff
- Develop recipes, perform food cost analysis and menu development
- Create and execute special function menus in alignment with food philosophy and budget
- Manage staff meals and maintain associated food areas
- Ensure compliance with all health department food safety regulations
- Collaborate with other culinary outlets and banquet operations
- Maintain a positive, inspiring kitchen environment and set performance feedback
- Anticipate needs, forecast results and analyze work processes
- Ensure budget compliance and manage weekly payroll
- Perform additional duties as assigned by management
Job Qualifications
Experience
Mid Level (3-7 years)
Job Location
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